Wang Jiao, Zhang Ao, Zhou Yaao, Zhang Wenqing, Liang Kai, Román-Camacho Juan-J, Zhou Jingli, Song Jia, Zheng Yu, Wang Min
State Key Laboratory of Food Nutrition and Safety. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, People's Republic of China.
Food Chem X. 2024 Oct 21;24:101918. doi: 10.1016/j.fochx.2024.101918. eCollection 2024 Dec 30.
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials, alcohol fermentation (AF), acetic acid fermentation (AAF), fumigation and aging stages were analyzed. A total of 121 AACs were determined by GC × GC-O-TOF-MS, of which 88 were identified by GC-MS/MS. There were 27 and 41 AACs (FD ≥ 400) detected in before-aging and after-aging SAV, respectively. Furthermore, it can be concluded the AAF and fumigation were the main sources of AACs. Also, the AAF was the main source of the compounds with caramel, creamy, floral, fruity, sour, cheesy notes, while the compounds owned roasted, nutty, spicy and woody aromas mainly came from fumigation. Finally, the potential transformation pathway of AACs was mapped and discussed. Overall, GC × GC-O-TOF-MS was a useful technique to enrich the AACs of SAV.
传统食醋中的香气活性化合物（AACs）通过复杂的途径形成。此外，其来源尚不清楚。分析了山西老陈醋（SAV）从原料、酒精发酵（AF）、醋酸发酵（AAF）、熏醅和陈酿阶段整个生产过程中AACs的组成。通过GC×GC-O-TOF-MS共测定了121种AACs，其中88种通过GC-MS/MS鉴定。在陈酿前和陈酿后的SAV中分别检测到27种和41种AACs（FD≥400）。此外，可以得出结论，AAF和熏醅是AACs的主要来源。而且，AAF是具有焦糖、奶油、花香、果香、酸味、奶酪味化合物的主要来源，而具有烤香、坚果香、辛香和木香香气的化合物主要来自熏醅。最后，绘制并讨论了AACs的潜在转化途径。总体而言，GC×GC-O-TOF-MS是一种富集SAV中AACs的有用技术。
